Penne with Creamy Gorgonzola Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
568 kcal
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Course
Main Course
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Cuisine
Italian
Penne with Creamy Gorgonzola Sauce
Description
This Penne with Creamy Gorgonzola Sauce recipe uses penne pasta paired with a sauce based on gorgonzola cheese, butter, milk, cream, and parmesan. The gorgonzola should be the dolce variety, known for its creamier texture and milder flavor. The recipe emphasizes cooking pasta al dente and gradually melting the cheese into the butter and milk base before incorporating cream and parmesan to enrich the sauce.
The sauce is then seasoned with a pinch of salt and freshly ground black pepper for subtle sharpness. Combining the cooked pasta with some reserved pasta water allows the sauce to coat the pasta evenly without leaving excess liquid, creating a silky, luscious texture. This method prevents the sauce from becoming too thick or runny, offering a balanced mouthfeel with every bite.
This dish is best served immediately after assembly to maintain the sauce’s creamy texture and the pasta’s firmness. It pairs well with a simple green salad or steamed vegetables to balance richness.
Careful attention to not overcook the pasta and to avoid adding extra cheese or cream ensures the sauce remains flavorful without becoming too heavy. The recipe also notes that the sauce can be prepared ahead and gently loosened with pasta water or milk before reheating.
Ingredients
- 14 oz (400g) penne pasta
- 3.5 oz (100g) gorgonzola
- 2 tbsp (30g) butter
- 2/3 cup (150ml) milk
- 2 tbsp heavy cream (double cream in UK)
- 2 tbsp parmesan grated
- 1/3 cup (80ml) pasta water
- salt to season
- black pepper to season
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Make sure to serve 1/3 pasta water.
- Meanwhile, put the milk and butter in a large deep sided skillet or pan and heat until the butter has melted. Once the butter has melted add the gorgonzola and stir until melted.
- Add the cream and 1 tbsp parmesan with a a good pinch of pepper (around 1 tsp freshly grinded) and a pinch of salt.
- Cook the sauce until the pasta is ready (around 3 minutes) and then add 1/2 cup of pasta water. Add the cooked pasta and toss until evenly coated, serve with an extra grating of parmesan.
Notes
- Do not overcook the penne; aim for 8-10 minutes to maintain a firm texture.
- Use Gorgonzola dolce rather than piccante for a milder, creamier sauce.
- Allow the gorgonzola to come to room temperature for several hours before use to enhance flavor, if possible.
- Add pasta to the sauce—not the other way around—to ensure the pasta absorbs the sauce well.
- If the sauce is too thick, add reserved pasta water gradually to achieve desired consistency.
- Avoid adding extra cheese or cream beyond the recipe amounts to prevent an overly rich sauce.
- The sauce can be made in advance; reheat gently and adjust consistency with pasta water or milk before serving.
- Serve immediately after combining pasta and sauce for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 76g | 25% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 50mg | 17% |
| Sodium | 466mg | 19% |
| Potassium | 336mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 570IU | 11% |
| Calcium | 231mg | 23% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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